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Croissant Breakfast Casserole

A delightful twist on breakfast, this Croissant Breakfast Casserole layers buttery croissants with a sweet and creamy egg mixture for a delicious morning treat.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 6 pieces croissants, torn into pieces
  • 8 ounces cream cheese, cubed Consider using Neufchâtel cheese for a lighter option.
Egg Mixture
  • 6 pieces eggs Let reach room temperature before mixing.
  • 2 cups milk Half-and-half can be used for a richer flavor.
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
Topping (Optional)
  • 1 cup fresh fruit Optional, for topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish to prevent sticking.
  2. Spread the torn croissant pieces evenly in the baking dish.
  3. Distribute the cubed cream cheese over the croissants.
Mixing
  1. In a separate bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until well combined.
  2. Pour the egg mixture over the croissant and cream cheese layers.
  3. Let the mixture sit for at least 30 minutes at room temperature, or refrigerate overnight.
Baking
  1. Bake for 35-40 minutes, until puffed and golden brown.
  2. Serve warm, optionally topped with fresh fruit.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze individual portions for up to 2 months. Reheat in the oven for best texture.